Spanish Rice, also known as Mexican Rice, is a flavorful and vibrant side dish made with rice, tomatoes, and spices. It pairs beautifully with a variety of dishes like tacos, enchiladas, or grilled meats, and it’s simple enough to whip up on a busy weeknight.

Why You’ll Love This Recipe

I love how easy this recipe is to pull together using basic pantry staples. The rice turns out fluffy and full of flavor, thanks to the combination of tomato, garlic, onion, and spices. It’s versatile, satisfying, and always a crowd-pleaser at the dinner table. Plus, I can easily double the batch for meal prep or entertaining.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup long grain white rice
2 tablespoons vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced
1 ½ cups chicken broth
1 cup canned diced tomatoes (with juices)
½ teaspoon ground cumin
½ teaspoon chili powder
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons chopped fresh cilantro (optional, for garnish)

Directions

I start by heating the oil in a large skillet over medium heat.
Then I add the rice and cook, stirring often, until it’s golden brown—about 5 to 7 minutes.
I stir in the chopped onion and garlic, cooking for another 2 minutes until the onion softens.
I pour in the chicken broth and diced tomatoes with their juices, then stir in the cumin, chili powder, salt, and pepper.
I bring the mixture to a boil, then reduce the heat to low and cover.
I let it simmer for about 18–20 minutes, or until the rice is tender and the liquid is absorbed.
I remove the skillet from heat and let it sit, covered, for 5 minutes.
Before serving, I fluff the rice with a fork and garnish with chopped cilantro if I’m using it.

Servings and timing

This recipe makes about 4 servings.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

I sometimes add a pinch of smoked paprika for a deeper, smokier flavor.
For a spicier kick, I’ll mix in chopped jalapeños or a dash of hot sauce.
I’ve also stirred in frozen peas and carrots toward the end of cooking for extra texture and color.
If I want a vegetarian version, I just swap the chicken broth for vegetable broth.
Occasionally, I mix in cooked ground beef or shredded chicken to make it a complete one-pan meal.

Storage/Reheating

I store leftover Spanish Rice in an airtight container in the refrigerator for up to 4 days.
To reheat, I sprinkle a bit of water over the rice and warm it in the microwave or on the stovetop over low heat, stirring occasionally to prevent sticking.
If I’m freezing it, I let it cool completely first, then place it in a freezer-safe bag or container. It keeps well in the freezer for up to 2 months. I thaw it in the fridge overnight before reheating.

FAQs

How do I keep the rice from getting mushy?

I make sure not to overcook the rice and always let it sit covered for a few minutes after cooking. Using the correct rice-to-liquid ratio is key.

Can I use brown rice instead of white rice?

Yes, I can use brown rice, but I adjust the cooking time to about 40–45 minutes and may need a bit more liquid.

What’s the difference between Spanish rice and Mexican rice?

They’re often used interchangeably, but technically, Spanish rice might include saffron and have a more yellow hue, while Mexican rice uses tomatoes for color and flavor.

Can I make this in a rice cooker?

Yes, I toast the rice and aromatics in a pan first, then transfer everything to a rice cooker and cook as usual.

What can I serve with Spanish Rice?

I usually serve it with enchiladas, grilled chicken, tacos, or even just alongside a simple green salad for a quick meal.

Conclusion

Spanish Rice is one of those side dishes I find myself making over and over again. It’s comforting, flavorful, and incredibly easy to make. Whether I’m serving it as part of a big dinner spread or just enjoying it on its own, it always hits the spot.